Tag Archives: snack

Raspberry + white chocolate muffins

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When I came home from the Triangle MQG retreat,  I needed a quick recipe as I was off to a  the Triangle MQG pot luck in 3 hours.

What could I do??? How about Mini Raspberry + White Chocolate muffins. This recipe took me ~10 minutes to make + ~ 10 minutes to bake. They turned out great and were so delicious!! Perfect for this time of year.

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Ingredients

3 cups flour
1 Tbsp baking powder
3/4 cup brown sugar
125 g butter, melted
2 eggs, lightly beaten
1 cup milk
8 oz Raspberries (fresh, 1 pummet)
1 cup white chocolate drops
icing sugar (powder sugar)

Pre-heat oven to 415 degrees F (215 degrees C). Sift the flour and baking powder into a bowl. Add the brown sugar. In another bowl, lightly beat the eggs, add the milk and butter. Add the liquids to the flour mix and mix until just combined. Stir in lightly, the raspberries + white chocolate.

Spoon the batter into 2-3 greased mini muffin tins/forms. Bake for 12 minutes or until skewer comes out clean. Place muffins onto a tray to cool. Serve with a coat of icing sugar.

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For the rest of the week, I am trying to concentrate getting my meals back on schedule and to a plan. Here is our week’s menu.

DAY BREAKFAST DINNER
Sunday Homemade French Toast  Raclette (Potatoes + Vegetables)
Monday Oatmeal + Banana + Soy Milk  Lasagne (GF pasta)
Tuesday Oatmeal + Rhubarb Apple Compote
+ Soy Milk		  Green Vegetable Frittata
Wednesday Oatmeal + Banana + Almond Butter
+ Soy Milk		  Vegetable Chili + Brown Rice
Thursday Rhubarb + Apple Crumble  Lentil Soup (Slow Cooker)
Friday Toast + Banana + Almond Butter  Ratatouille + GF Pasta

Fighting the sweet tooth

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One of my goals, that I did not do well on last month was avoiding sugar. I put it down as a goal for this month as well. Tonight, I was really wanting something sweet, so to combat the craving I made chocolate date truffles. They are nice and quick to make and all you need is a food processor.

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Ingredients

15-20 dates
1/4 cup of cocoa (unsweetened)
1/2 cup rolled oats
1/4 cup coconut (unsweetened)

Soak the dates in a bowl of boiling water for 10 minutes. Drain and place in a kitchen whizz (food processor) along with the other ingredients. Pulse a few times (~ 2 mins).

Roll the mixture into balls and either roll then in coconut or cocoa powder (above I used cocoa). Place in the refrigerator to cool and set.

Alternatives:
I have seen other people who have made these without oats and replace them with almond, walnuts, hazelnuts or almond butter. I like the oaty taste more than the nutty taste. You could also add vanilla essence for flavor.

Blueberry Muffins

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These blueberry muffins are a family favorite and they work for breakfast, snack or dessert. The recipe is from “Essential Vegetarian Cookbook” by Rachel Carter.

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Ingredients

3 cups flour
1 Tbsp baking powder
3/4 cup brown sugar
125 g butter, melted
2 eggs, lightly beaten
1 cup milk
1 cup blueberries
icing sugar (powder sugar)

Pre-heat oven to 415 degrees F (215 degrees C). Sift the flour and baking powder into a bowl. Add the brown sugar. In another bowl, lightly beat the eggs, add the milk and butter. Add the liquids to the flour mix and mix until just combined. Add the blueberries.

Spoon the batter into a greased muffin tin. Bake for 20 minutes or until skewer comes out clean. Place muffins onto a tray to cool. Serve with a coat of icing sugar.

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